History & Heritage
“Donn Beach unveiled the Zombie in 1934 at his Hollywood bar, blending multiple rums with lime, falernum, and secret spices. Its 151-proof punch and exotic presentation sparked tiki mania and forced Beach to limit guests to two. Rival Trader Vic created his own version, and the recipe mutated through decades until historian Jeff Berry unearthed Beach's guarded formulas, restoring the drink's complex balance.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
1 oz
1 oz
1 oz
0.5 oz
1 oz
0.5 oz
0.5 oz
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Strain into a collins glass filled with crushed ice
Garnish with mint sprig and pineapple leaves
Glassware
Served over crushed ice in a collins glass
Garnish
Fresh mint sprig
Pineapple leaf crown
Master's Tips
Professional insights to elevate your craft
Flash-blend with crushed ice for proper texture
Use a mix of light, gold, and overproof rums for depth
Garnish with a mint sprig to provide aromatic contrast
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
out of 10
Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Zombie.
1934 Zombie
Original Donn Beach recipe with falernum and a 151 rum float.
Changes
1950 Zombie
Later Donn Beach version featuring apricot liqueur.
Changes
Trader Vic Zombie
Simpler riff using passion fruit syrup and pineapple juice.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Hurricane
Pat O'Brien's rum-heavy crowd pleaser from New Orleans—equal parts light and dark rum balanced by fresh lemon and lush passion fruit for a dangerously smooth punch.
Jungle Bird
Malaysia's 1970s tiki gift: blackstrap rum, Campari, pineapple and lime shaken into a bittersweet tropical sipper.
Mai Tai
The quintessential tiki concoction marrying a blend of rums with lime, orange curaçao, and nutty orgeat.